Vietnamese Spicy Tuna Salad

Name: Vietnamese Spicy Tuna Salad
Ingredients: 1 1/2 tablespoons fresh lime juice; Half of a 14-ounce can hearts of palm, drained and thinly sliced crosswise (about 1 cup); 2 tablespoons Asian fish sauce; 2 tomatoes, cut into 1/2-inch dice; 1/4 cup olive oil; 2 tablespoons roasted rice powder, for garnish (optional; see Note); 1 teaspoon finely grated lime zest; 3 celery ribs, thinly sliced; 1 teaspoon sugar; 3 tablespoons salt-packed capers—rinsed, soaked in water for 1 hour, drained and coarsely chopped; 2 serrano chiles, seeded and coarsely chopped; 1 small red onion, quartered and thinly sliced; 2 ancho chiles, soaked in hot water for 25 minutes and drained; Salt; Fresh mint and cilantro leaves, for garnish; 1 tablespoon vegetable oil; 2 pounds center-cut, sushi-grade tuna steaks, cut into 1/2-inch dice; Baguette toasts or sticky rice, for serving

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A Vibrant Raw-Fish Salad I first tasted this dish on the island of Cat Hai, off the Vietnamese coast. My crew and I fell into a small restaurant that was really

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Ingredients

1 1/2 tablespoons fresh lime juice
Half of a 14-ounce can hearts of palm, drained and thinly sliced crosswise (about 1 cup)
2 tablespoons Asian fish sauce
2 tomatoes, cut into 1/2-inch dice
1/4 cup olive oil
2 tablespoons roasted rice powder, for garnish (optional; see Note)
1 teaspoon finely grated lime zest
3 celery ribs, thinly sliced
1 teaspoon sugar
3 tablespoons salt-packed capers—rinsed, soaked in water for 1 hour, drained and coarsely chopped
2 serrano chiles, seeded and coarsely chopped
1 small red onion, quartered and thinly sliced
2 ancho chiles, soaked in hot water for 25 minutes and drained
Salt
Fresh mint and cilantro leaves, for garnish
1 tablespoon vegetable oil
2 pounds center-cut, sushi-grade tuna steaks, cut into 1/2-inch dice
Baguette toasts or sticky rice, for serving